Crunchy Parmesan Chicken

Recipe & picture courtesy of Rachael Ray

Prep Time: 10 min
Cook Time: 20 min

  • 1 cup cornflakes, lightly crushed
  • 3/4 cup grated parmesan cheese
  • Salt and pepper
  • 3 large eggs, beaten
  • Four 6-ounce skinless, boneless chicken breast halves
  • 5 tablespoons extra-virgin olive oil
  • 1 lemon, cut into wedges
  1. Preheat the oven to 350°. In a shallow bowl, combine the cornflakes, parmesan and 1/4 teaspoon each salt and pepper. Place the eggs in another shallow bowl. Coat each chicken breast with the cornflake mixture, then the eggs, then again with the cornflake mixture; transfer to a wax-paperlined baking sheet.
  2. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. Transfer to a clean baking sheet. Bake the chicken until cooked through, about 10 minutes. Serve with the lemon wedges.

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